Until mid May, rain and temperatures stayed in the seasonal average, allowing a good water retention of the ground during the summer months.

Summer was particularly hot, but being so close to the sea, temperatures never reached the high values of inland Tuscany. The climate was extremely dry and warm until the picking.

The maturation of the grapes was ideal, especially for their aromatic and tasting components, combined with a good thickness of the skins, full with scents and tannins.

Harvesting begun in the first days of September, and lasted for about three weeks. The grapes was accurately selected before the time of maceration on the skins, which lasted for about 16-18 days.

This maceration allowed a complete diffusion of the poliphenols contained in the skins of the must. Following a very precocious malolactic fermentation, the wine begun at the beginning of November its ageing period of 24 month in french oak barriques, one third new.

The fining took place for 6 months in the bottles before release on the market, allowing the development of the bouquet.

The “terroir” of Bolgheri, and especially its proximity to the sea, the particular light, and the microclimate, are definetly favourable to Cabernet. Once again, these elements allowed the birth of a great wine, even in a vintage which was not so impressive for the rest of Tuscany. It is a characteristic of Sassicaia to expect great results even in these less celebrated vintages. And this tendency was even more reinforced in the last decade. Sassicaia 2003 is of an intense, concentrated and deep ruby colour. Very complex and elegant on the nose, with scents of red fruits.

Strong, concentrated, with sweet and balanced tannins on the palate. Very long finish with very important organoleptic and poliphenolic aspects, which will ensure to this wine an extraordinary longevity.